 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
I love anything with Cajun spices, so I came up with this slow-cooker jambalaya thatâs just as good as that served in restaurants, says Jennifer Fulk from Moreno Valley, California. If you canât find Andouille sausage, hot links, smoked sausage or chorizo will also work. I like to serve it with warm cornbread and garnished with sliced green onions. Ingredients:
1 can (28 ounces) diced tomatoes, undrained |
1 pound johnsonville® andouille sausage links, cubed |
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes |
1 can (8 ounces) tomato sauce |
1 cup diced onion |
1 small sweet red pepper, diced |
1 small green pepper, diced |
1 cup chicken broth |
1 celery rib with leaves, chopped |
2 tablespoons tomato paste |
2 teaspoons dried oregano |
2 teaspoons cajun seasoning |
1-1/2 teaspoons minced garlic |
2 bay leaves |
1 teaspoon louisiana-style hot sauce |
1/2 teaspoon dried thyme |
1 pound cooked medium shrimp, peeled and deveined |
hot cooked rice |
Directions:
1. In a 5-qt. slow cooker, combine the first 16 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15 minutes longer or until heated through. Discard bay leaves. Serve with rice. Yield: 8 servings.
|
|